The St. Bernard is true hair-of-the-dog, bounding to the rescue as an affectionate combination of two favorites: the classic champagne cocktail spiced with Peychaud’s bitters, and an absinthe fountain in which the absinthe is replaced with brandy.
In a small dish, splash the sugar cube with bitters. Place an absinthe spoon over a champagne flute, and rest the sugar cube on top. Slowly pour the cognac over the sugar. Once done, light the cube with a wooden match, and let the sugar dissolve through the spoon. To extinguish the flame, pour chilled champagne over the spoon until the flute is full. If your absinthe spoon is thin enough, use it to gently stir the concoction together (this step isn’t necessary, so don’t worry if the spoon won’t fit in the glass). Garnish with a lemon twist.